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Diabetic Lemon Meringue Pie




Source of Recipe


RECIPESDIABETIC Yahoo Group


Recipe Introduction


8 servings


List of Ingredients




Pastry for single-crust 9-inch pie, baked

2-1/4 cups water
1/2 cup lemon juice
10-3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener
or 1 1/2 cups Equal Spoonful
1/3 cup plus 2 tablespoons cornstarch
2 eggs
2 egg whites
1 tsp finely grated lemon peel (optional)
2 tbsp margarine
1 to 2 drops yellow food color (optional)
3 egg whites
1/4 tsp cream of tartar
3-1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener

NOTE: Equal® Spoonful™ cannot be used in meringue recipes

Recipe



Prepare Baked Pie Crust.

Mix water, lemon juice, 10-3/4 teaspoons Equal® for Recipes and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small bowl; stir in about 1/2 the hot cornstarch mixture. Stir this egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute. Remove from heat;
add margarine, stirring until melted. Stir in food color. Pour mixture into baked pie shell.

Beat 3 egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in 3-1/2 teaspoons Equal® for Recipes, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.

Bake pie in preheated 425ºF oven until meringue is browned, about 5 minutes. Cool completely on wire rack before cutting. Makes 8 servings.

Nutrition information per serving:
187 cal., 5 g pro., 22 g carbo., 9 g fat, 58 mg chol., 149 mg sodium

Food Exchanges: 1-1/2 Bread, 2 Fat

48% calorie reduction from traditional recipe